Preparation
Wash the eggplants, pat dry and cut into 1.5cm thick slices. Sprinkle with a little salt, place on kitchen paper and allow to drain for about 10 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000047/000047_step_1_M.jpg)
Heat a griddle pan. Pat the eggplants dry and griddle for 2-3 minutes on each side over a high heat. Remove, season with pepper and set aside.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000047/000047_step_2_M.jpg)
Wash the basil, shake dry and tear the leaves. Finely grate the parmesan cheese.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000047/000047_step_3_M.jpg)
Place a thin layer of tomato sauce in a baking dish and add some parmesan cheese.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000047/000047_step_4_M.jpg)
Add a layer of eggplants and cover with some basil. Continue to layer the other ingredients until they are all used up.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000047/000047_step_5_M.jpg)
Finish with the tomato sauce and a sprinkling of parmesan.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000047/000047_step_6_M.jpg)
Press the water out of the mozzarella, cut into small pieces and scatter over the casserole. Bake in a preheated oven at 180°C (160°C fan, gas 4) for about 30 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000047/000047_step_7_M.jpg)